Monday, 27 May 2013

Creamy Cauliflower Zucchini Soup

This is a hearty soup with zucchini, cauliflower and potato to give it creaminess without adding any cream or dairy. I save a small piece of the zucchini to grate on top along with a drizzle of olive oil to serve. Perfect for a rainy day.

You will need:

1 leek - finely sliced

1 medium zucchini - chopped into pieces - keep a piece to grate at the end

Step 4: Bring to a boil then turn down heat and simmer for 20 minutes until vegetables are soft and cooked.

Step 5: carefully add contents to a blender. You may need to do this in batches but, my blender was fine pureeing it all at once. Remove the top plastic cap from the lid of the blender and place the lid with the hole back on the blender. Place a thick kitchen towel over the hole in the lid and blend until smooth. Be very careful not to fill the blender too much because you don't want to have hot soup explode out of the blender. The open lid allows the steam to be released from the hot contents. Taste to see if you need more salt and pepper. If you feel the soup is too thick you can add some water or more broth to thin it out.

Serve with some fresh grated zucchini and a drizzle of excellent extra virgin olive oil. It is a thick creamy soup without the added calories of cream.

4 comments:

Wow, this is exactly the recipe I need to use my new potatoes and zucchini from the garden. Perfect for a friend who has a fat-restricted diet. I'll be using a vegetable broth concentrate instead of the chicken, and maybe a squirt of lemon juice to finish.Thanks!

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I am a passionate home cook and have a Certificate of Sensory Aptitude in Olive Oil and am working on a 3 year Professional Olive Oil Taster Course. I like to show you how to use great Extra Virgin Olive Oils in your kitchen and I am always dreaming of the next great meal! Come cook with me.